An easy Chickpea Tuna Salad that's filled with bright flavor and fresh ingredients like tomatoes and bell pepper. Canned tuna has never been so delicious!
Prep Time: 20mins
Cook Time: 5mins
Total Time: 25mins
For the Chickpea Tuna Salad
1/2small red onion - thinly sliced, about 1/2 cup
115-ounce can reduced sodium chickpeas, rinsed and drained
1pint cherry or grape tomatoes - halved
1 large seedless English cucumber - halved lengthwise and cut into 1/4-inch slices (I leave the peel on)
1red bell pepper - cored and cut into 1/4 inch strips, then cut into halves (or thirds if very long)
12ouncessolid pack albacore tuna in water - wild caught if possible
1/4 cupparsley - finely chopped
1/4cup Feta Cheese
For the Dressing
1/4cupfreshly squeezed lemon juice - from about 1 large lemon
3tablespoonsextra virgin olive oil
2clovesgarlic - minced (about 2 teaspoons)
1/2teaspoonground black pepper
Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes off some of the harshness...and the continual red onion after taste).
To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
Prepare the dressing: In a small bowl or measuring cup, stir together the lemon juice, olive oil, garlic, salt and pepper. (You can also shake them all together in a mason jar with a tight fitting lid). Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the feta and parsley over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired. Enjoy!
To Store. Store leftovers in the refrigerator for 2-3 days. The arugula does wilt as it sits, so if you'd like to preserve its texture, store the arugula separately, then mix it with only the portion of the chickpea/tuna mixture you plan to eat that day. I also like to wake up my leftovers with a little extra dressing or squirt of lemon juice and a pinch of kosher salt.
Serving: 1(of 4), about 2 cups with all dressing added, Calories: 360kcal, Carbohydrates: 26g, Protein: 29g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 41mg, Fiber: 7g, Sugar: 6g